摘要
超高压为一种新的食品加工技术,近年来引起了国内外的广泛关注。以生牛乳作为参照,比较了不同超高压处理条件及巴氏杀菌乳、UHT灭菌乳的理化性质,包括pH、酸度和白度,以及牛乳中的脂肪酸含量。结果表明,不同的加工方式对pH和酸度没有显著影响,而压力升高会减少牛乳的透光性,牛乳颜色偏黄,表现为L*值降低,总色度增加,高于巴氏杀菌乳和UHT灭菌乳。超高压和热处理对个体脂肪酸的影响各不相同,总的饱和脂肪酸在不同的加工方式作用下含量相差很小,不饱和脂肪酸总量在超高压作用明显增加,而在热处理后含量显著减少。
As a new food processing technology, HHP （short for the high pressure processing） had attracted a lot of attention at home and abroad. Compare the effects of different conditions of HHP treatment on physicochemical properties including pH, acidity, whiteness and fatty acid content to the pasteurized milk and the UHT milk. The results showed there was no significant effect on the pH and acidity among the different processing methods, while the light transmission reduced with the pressure increased, resulted in the value of L＊ cut down and the overall color went up, moreover the color looked yellow tone. The effect of HPP and heat treatment on the individual fatty acids was different. The results showed the difference of total SFA content was not obvious after HPP and hear treatments, meanwhile the total USFA content increased after HPP treatment, which decreased in the heat treatment milk.
出处
《食品工业》
CAS
北大核心
2016年第7期175-177,共3页
The Food Industry
基金
非热处理对乳组分及杀菌效果的研究与关键技术(项目编号:14XD1420300)
关键词
超高压
牛乳
理化性质
脂肪酸
HPP
milk
physicochemical property
fatty acid
